Sausage and Lentil Stew
"From Everyday with Rachael Ray mag. LOVE lentils!"
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 lb sweet Italian sausage, casings removed & crumbled
- 1 onion, chopped
- 1 carrot, chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon rosemary, fresh chopped
- 8 ounces brown lentils, rinsed
- 4 cups chicken broth
- 3⁄4 lb escarole, coarsely chopped
- salt and pepper, to taste
directions
- In a large dutch oven, heat EVOO over medium-high heat. Add sausage and cook until browned, transfer to a bowl with slotted spoon.
- Add onion and carrot to the pot and cook until slightly softened, 3-4 minute Stir in the garlic and rosemary and cook until fragrant, about 1 minute Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25-30 minute.
- Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3-4 minute Season with salt and pepper.
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Reviews
-
This is a great recipe and really fast too! If you've never tried lentils before this is a great introduction. My kids husband and I really enjoyed the flavors. I used turkey sausage to reduce fat content. I added red pepper flakes to mine and it was great. -
Talk about comfort food! Both the DH and I liked that the escarole wasn't overcooked, so made for a nice textural component; just the right proportions of all of the ingredients, in fact. The rosemary was a particularly welcome addition. DELICIOUS -- and will be even better reheated!
RECIPE SUBMITTED BY
I am a Colorado ski bum at heart, but am currently stuck in Miami, FL of all places working on my Doctoral degree in physical therapy at UM. I can't wait until I graduate and can get back to the mountains! 2 more years, 2 more years...I love to cook and find it a great way to relax and slow down after classes and I can't wait until I have more free time to be able to do it. I have been in the Air National Guard with Colorado and Florida for the last four years and have been fortunate enough to taste many different foods and stretch my palate. I have lots of recipes waiting to be posted and when I finally get the time I will, so stand by!
